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Executive Chef Christophe
Grosjean prepares fresh from the garden and farm contemporary California
cuisine with European influences. With farmers
delivering products daily to the Aubergine kitchen, Christophe and his team
focus on making the most of these natural, fresh products.
The ingredients
are the stars of his menu. In Central California and
the Salinas Valley, the vegetables reflect the rhythm of the seasons more
abundantly than perhaps any other region in the country. The menu is
designed primarily with the local farmers' markets in mind; the freshest
seasonal produce is then paired with the meat, if any, and is specifically
chosen to complement the delicate flavors of the vegetables.
Recommended articles and reviews: Francis
Bown / GAYOT
/
New York Times
/
Relais & Châteaux
/
seemonterey.com
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GAYOT |
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FORBES TRAVEL GUIDE |
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17/20 |
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Open every day
Dinner
6:00 p.m. to 9:30 p.m.
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An afternoon "small plates" menu is served daily from
2:00 p.m. to 6:00 p.m.
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Address: |
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Aubergine Restaurant
L'Auberge Carmel
Monte Verde at Seventh
Carmel-by-the-Sea, CA 93921
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Phone: |
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(831) 624 8578 |
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Fax: |
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(831) 626 0108 |
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Email: |
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reservations@laubergecarmel.com |
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Executive Chef: |
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Christophe Grosjean |
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Executive Pastry Chef: |
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Ron Mendoza |
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Wine Director: |
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Thomas Perez |
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Owner: |
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David B. Fink |
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Official Site: |
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[website] |
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